Posts Tagged ‘Holiday Cooking’

rumballs10Grandma’s Bake-a-thon.

Sheryl from the wonderful blog called A Hundred Years Ago (taken from her Grandmother Helena’s diary) will be ending that blog after Christmas.  In honor of her grandma, Sheryl has organized an on-line Bake-a-thon!


To participate in the Bake-a-thon, make an old family recipe,

and share the story of why this recipe holds special memories for you.

Rum Balls hold special memories for me.

My mother was a terrible cook.  She preferred to read a book.

Once there was a television commercial that reminded me of Mom. Maybe you remember it. The wife would be reading (like Mom) when hubby would come in shouting, “I’m home!”  She would jump up and splat flour around her face and begin banging pots and pans to look busy as a housewife should be (that was in the old days of course).

Those were the days my family suffered burnt pork chops and charred cookies.  Oh there were some good things we looked forward to like BLT’s or “Beefaroni” – or rum balls.

When it came to holiday delicacies, Mom was the Queen of Rum Balls and I still love them.

The recipe is simple so I love the recipe too

You see, I hate to cook.   Must be genetic.

Here is Mom’s easy, no-bake recipe for all hate-to-cookers out there:


Quantity – about 40

1 Regular size vanilla wafers (a box)

¼ lb. chopped English Walnuts

¼ lb. chopped Black Walnuts

¼ cup Honey

1/8 cup Brandy

1/8 cup Rum

Powdered Sugar 


Crush the wafers. 

Chop the nuts finer. 

Mix all ingredients.

Roll into balls and then roll in powdered sugar.

Stack ’em for an elegant presentation during the holidays! 

Now if you are serving minors, you may want to forego the Brandy and Rum, but I seem to remember the adults saying, “Not to worry.  The alcohol evaporates.”   Hmmm.

Photograph from Webicurean.com .





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There are all kinds of cookies of course – the delicious kind and the computer kind. I suppose you could call the latter, virtual cookies.

Computer Cookies are bits of personal information stored on your computer’s web browser. Some cookies are helpful, such as those that store your passwords or user names with your permission. Others are useful because they allow your favorite sites to tailor certain website data to your preferences. Other cookies can track the sites you visit on your computer, which some feel invades privacy. You can view the types of cookies stored on your computer and change your browser’s settings, if you choose. ~Tielle Webb, eHow Contributor


Yes, cookies are all different and the diversification is never more evident than in the weeks before the holidays.  I have begun my yearly Battle of the Bulge by baking and then trying to ignore the aromas in the kitchen and the grumblings in my gut.  Determined to exercise the ultimate will power, I continue making macaroons and ginger snaps and chocolate chip delights, and put them all up in lovely tins for my lovely family and friends.

“Just one taste,” I think – “to make sure they are all right.”  And that leads to two or more tastes and then at least two or more whole cookies guiltily devoured.

“This one broke so it would be a shame to throw it away. Boy, those are good.  One more won’t hurt!”  Do you know the drill?


I will now let you in on a monumental secret.  It’s a cookie minus a key ingredient – an ingredient shunned and banned by beleaguered dieticians and health food experts.  This deadly ingredient in most other cookies is guaranteed to vastly increase the caloric value of a holiday treat and especially guaranteed to generate guilt in the holiday chef who is accustomed to “tasting.”

What is it you ask?


A “real-time”cookie WITHOUT FLOUR!  Imagine? AND it’s one of my traditional Homeplace easy-breezy, no hassle recipes too!


1 Egg

1 Cup Brown Sugar Firmly Packed

1 tsp Baking Soda

1 tsp Vanilla

1 Cup Chocolate Chips

1 Cup Chunky Peanut Butter

Beat eggs.  

Mix everything together and drop by tablespoons full onto parchment paper.

Bake at 350 degrees for 10 to 12 minutes.

Credit: This was a recipe reported to me as found in Southern Living Magazine.

I wonder how they would turn out with fake sugar instead of the real thing.  Then I could enjoy the whole tin!


Luv from Your Shamelss Chef, Dor

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